Chocolate Coconut Truffles

I am officially finished with the semester, and now I’m getting myself in the holiday spirit with lots and lots of holiday treats!  I decided to start out with something a little easier:  these chocolate coconut truffles.

These are a treat that my sister loves, originally from How Sweet Eats.  I’ve been meaning to make a slightly healthier version for a while, but I’m just finally getting around to it.  I’m so glad I did.  They remind me of Mounds bars, but more gooey, which is sooo good.

I think there’s not much better than coconut and chocolate together, but I know that a lot of people hate coconut.  If you’re one of those people, I’m sorry!  There will be more treats coming soon.  If you DO like coconut, however, I highly recommend these!  They almost remind me of chocolate covered snow.

The coconut I used was pretty stringy shredded coconut, so the filling didn’t stay together quite as well as I hoped.  Use some finely shredded coconut or even desiccated coconut to keep it together nicely!

I stashed my truffles away in the freezer until next week so that I don’t finish them all before my sister gets to try them.  Here’s to hoping my willpower stays intact so I don’t go digging in the freezer!  😉

What is your favorite easy treat for the holidays?


Chocolate Coconut Truffles

yields about 24 truffles

Chocolate Coconut Truffles

  • 3 cups shredded coconut (unsweetened or sweetened)
  • 1/2 cup honey
  • 1/4 tsp liquid stevia (if you use sweetened coconut, you won't need this)
  • 1/4 cup coconut oil, melted
  • 2 Tbsp coconut milk (or regular whole milk)
  • 1/2 tsp vanilla extract
  • 2 cups dark chocolate chips, melted
  • shredded or flaked coconut, for sprinkling

Place the coconut in a large bowl. Add the honey, stevia, melted coconut oil, coconut milk, and vanilla. Stir until the filling comes together (it’ll be pretty gooey). Scoop into balls using a small cookie scoop, and place on a parchment lined baking sheet. Place into the freezer for about 15-20 minutes to set.

Remove the balls from the freezer, and roll around in your hands to round out any edges of the coconut. Place back in the freezer for 5-10 minutes while you melt the chocolate at 30-second intervals in the microwave (or in a double boiler).

Remove the balls from the freezer, and coat in chocolate. Place each dipped ball onto a fresh parchment lined baking sheet. Sprinkle with coconut flakes while still wet. Once all balls are dipped, place in the refrigerator to set.

Keep balls in an airtight container in the refrigerator.

adapted from How Sweet Eats